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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2005; 9(2):97-103

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.2.97

Article

유성밀림에 의한 감자전분의 안식각변화

심철호1,*
Change in Angle of Repose of Potato Starch by Planetary Milling
Chol-Ho Sim1,*
1상지대학교 화학과
1Department of Chemistry, Sangji University
*Corresponding author: Chol-Ho Sim, Deparment of Chemistry, Sangji University, 660 Woonsan-dong, Wonju-si, Kangwon-do, 220-702, Republic of Korea. Phone: +82-33-730-0422, Fax: +82-33-730-0403, E-mail: chsim@sangji.ac.kr

ⓒ Copyright 2005 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: May 31, 2005